U.S. 101, Port Angeles, Washington

Friendly Mrs. Karl Kirk greets guests at this restaurant, dramatically set among tall firs and facing mountains of the Olympic group. Dinner served from noon to midnight in the cedar-paneled dining room.

  Pink Sauce for Crab

• 1 cup mayonnaise
• 1 cup chili sauce
• 1 teaspoon Worcestershire sauce
• 2 teaspoons horseradish
• 4 sweet pickles, chopped fine
• 2 stalks celery
• 4 green onions
• 4 sprigs parsley
• 1 tablespoon sugar

Directions

Mix all ingredients together and pour over crab.

Roquefort Cheese Spread

• 1/2 pound Roquefort cheese
• 4 small packages Philadelphia cream cheese
• Port (enough wine to form a paste)

Directions

Blend ingredients and chill thoroughly. Serve with toasted crackers and strawberry jam.

This is a traditional dessert at the Dupuis Tavern served after a sea-food dinner.

These recipes appeared in the Ford Treasury of Favorite Recipes from Famous Eating Places published in 1950.

 The above illustration is an original painting by Robert Collins.

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